Risotto with Shrimp

In a 10-inch frying pan melt 3 tablespoons butter, add onion. Cook stirring often until onion is lightly golden, about 6 minutes.

Add rice and mandarin peel, stir often until most of rice is opaque, about 4 minutes.

Add mandarin juice, wine and chicken stock. Bring to a boil over high heat.

Reduce heat and simmer uncovered, stirring occasionally at first and then more often to prevent scorching as liquid is absorbed.

Cook about 40 minutes, until all liquid is absorbed and rice is tender to bite. Spoon rice onto a warm platter, keep warm.